Tandoori Chicken
It seems that everyone likes tandoori chicken (apart from vegans or vegetarians but there are plenty of spicy and delicious alternatives for them) but most people are afraid of attempting to cook it because they don’t have a tandoor oven. No problem! You don’t need one with this recipe.
Tandoori Chicken
Servings: 4 people
Calories: 142kcal
Equipment
- Wide bottomed frying pan
- 1 piece of charcoal
Ingredients
- 1 whole Chicken cut into 12 pieces
- 200 g Natural Yoghurt we make our own but shop bought is fine
- 1 tbsp Salted Butter
- 2 cloves Garlic grated
- 30 mm Root Ginger grated
- 1 tsp Turmeric
- 2 tbsp Chilli Powder
- 2 tbsp Rapeseed Oil
To Garnish
- 1 red Onion sliced
- 1 Lemon sliced
- 1 tbsp Coriander Leaves chopped
Instructions
- Make the marinade by mixing together the yoghurt, chilli powder, ginger and garlic
- Make deep cuts in the chicken pieces and add to the marinade ensuring each piece is well covered
- Marinate for at least one hour, longer if you can bear the wait!
- Melt the butter in a pan with almost all of the oil
- Shake off any excess marinade and then fry each piece of around 12 minutes making sure that you get a good golden colour all over. Don't overcrowd the pan. When the chicken is cooked add it to a deep saucepan that has a lid.
- Heat the charcoal until it is glowing and then drop it into a small metal container. Put the container into the saucepan, pour the remaining oil (there should only be a few drops) over the charcoal and cover the pan with a lid
- Leave the pan for just over a minute and then serve the chicken garnished with the onion and lemon
Nutrition
Calories: 142kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 115mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1324IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 1mg